Chicken Divan

ingredients

1 large bunch fresh broccoli, cut into bit-sized pieces, cooked and drained
Optional: 8 oz. fresh sliced mushrooms, sauteed
Optional: sauteed shallots or onion
4 Tbsp. butter
6 Tbsp. flour
2 cups chicken stock
1/2 cup heavy cream
1/4-1/2 cup of your favourite mayonnaise
Optional: 3 Tbsp. white wine or sherry
Fresh lemon juice, to taste
1/8 - 1/4 tsp. grated nutmeg
Salt and pepper, to taste
4 boneless, skinless chicken breasts, cooked and diced
2 cups cheddar, asiago or gruyere, shredded
1 cup Parmesan, shredded
Optional: 1/2 cup fresh or dry bread crumbs mixed with 2 Tbsp. melted butter
Optional Garnish: toasted slivered almonds 3/4 cup
Optional Garnish: Chopped fresh parsley

method

Cook the chicken and dice. Cook broccoli until tender (I like to use the microwave for this). Saute mushrooms and/or onion, if using.

Spread broccoli and mushroom/onions evenly over the bottom of a 13 x 9 pan.

Melt butter in a saucepan, blend in flour gradually, stirring and cook for 1 minute. Add stock and cook, stirring occasionally until thick. Simmer and stir for 10 minutes. Add cream, mayonnaise, wine, lemon juice, if using, nutmeg and salt and pepper. Pour half of sauce over broccoli then add the chicken on top. Cover with remaining sauce, then grated cheese and parmesan. If using bread crumbs, sprinkle over top.

Bake uncovered at 375° F. for 30 minutes.

If desired, sprinkle finished dish with toasted, slivered almonds. Serve with rice.